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Khanom tan

{{Infobox Prepared Food

| name = Khanom tan

| image = 7129tarin.jpg

| type = Dessert

| alternate_name =

| country = Thailand

| region = Southeast Asia

| caption =

| course =

| served =

| main_ingredient = Toddy palm, coconut milk, rice flour and sugar

| variations =

| calories =

| other =

| similar_dish = Htanthi mont, Fa gao, Bánh bò, White sugar sponge cake, Kumbilappam,Num Agao (Khmer)

}}

Khanom tan ({{langx|th|ขนมตาล}}; {{IPA|th|kʰā.nǒm tāːn|pron}}) is a traditional Thai dessertHesseltine, C. W., and Wang, H. L. (1986). Indigenous Fermented Food of Non-Western Origin: Mycologia Memoir No. 11; Published for The New York Botanical Garden in Collaboration with The Mycological Society of America. Berlin, Stuttgart: J. Cramer. p. 321. {{ISBN|978-344-3-76001-4}}

  • Redzepi, R., Beaumont, A. and Ying, C. (2018). "Leaves Make Things Steamy", You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another. New York: Workman Publishing Co., Inc. p. 101. {{ISBN|978-157-9-65840-3}}
  • Nishinari, K. (2020). "Historical and Geographical Background of Thai Food", Textural Characteristics of World Foods. Hoboken, NJ, USA: John Wiley & Sons Ltd. p. 159. {{ISBN|978-111-9-43069-8}}

consisting of small steamed cakes flavoured with toddy palm sugar and coconut milk, wrapped in banana leaves, and topped with grated coconut. It is most often found in the provinces where sugar palm is grown, such as Phetchaburi, Nakhon Pathom and Suphanburi.{{cite web|url=http://www.thaiarcheep.com/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B8%95%E0%B8%B2%E0%B8%A5-%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%84%E0%B8%97%E0%B8%A2-toddy-palm-cake-kanom-tarn.html|title=» ขนมตาล (ขนมไทย) Toddy Palm Cake (Kanom Tarn)|website=ไทยอาชีพ เสริมรายได้ อาชีพอิสระ งานฝีมือ ธุรกิจSMEs แฟรนไชส์}}

Etymology

The Thai term tan /taːn˧/ ({{langx|th|ตาล}}) has its origins in the Indic language,Sidwell, Paul and Jenny, Mathias (2021). The Languages and Linguistics of Mainland Southeast Asia: A Comprehensive Guide (eBook); The World of Linguistics Vol. 8. Berlin: De Gruyter Mouton. para 2. {{doi|10.1515/9783110558142}} {{ISBN|9783110558142}} as evidenced by its appearance in the Ram Khamhaeng Inscription No. 1 Face 3 Line 13, dated to 1292 CE.The Fine Arts Department of Thailand (1984). Charuk samai Sukhothai จารึกสมัยสุโขทัย [The Stone Inscriptions of Sukhothai] (in Thai). Published to commemorate the 700th anniversary of the Thai alphabet. Bangkok: The Fine Arts Department of Thailand. p. 16. {{ISBN|9789747922837}} It is derived from the Pali and Sanskrit word ताल /tāla/, which means "toddy palm" and is cognate to the Shan term htan* and the Northern Thai and Lao term tan. This connection can be seen in the similar spellings of tan and htan*, both ultimately derived from tāla as follows: tan {{arrow|l}} htan*, tan {{arrow|l}} tāla.Multiple sources:

  • Scott, James George and Hardiman, John Percy (1900). "Glossary," Gazetteer of Upper Burma and the Shan States Part 2, Vol. 1. New York, NY: AMS Press. p. 7. {{ISBN|0-404-16860-4}} "Tan, toddy-palm."
  • Current, Dean (1988). Agroforestry Practices in Selected Areas of Burma: Preliminary Recommendations, Issue 5 of Multipurpose Tree Species Network Research Series: Manual. Arlington, VA: Winrock International, F/FRED Management Office. p. 34. "Tan (Htan*. Toddy Palm) Borassus flabellifer Palmae."

History

Khanom Tan is a dessert that dates from the Sukhothai period. During that time, the main ingredients used in preparing desserts were rice flour, sugar and coconut, in contrast to desserts from the later Ayutthaya period, which are based on a mixture of eggs and sugar. Today, Khanom Tan is not well known among younger generations due to its disappearance from street markets, but it is still a popular Thai dessert outside of the Bangkok area.{{cite web|url= https://sites.google.com/site/khnmthiykhnmtal/prawati-khnm-tal/khwam-pen-ma-laea-xat-laksn-phumi-hlang-khwam-cheux-khnm-tal |title= ประวัติขนมตาล |access-date = 2 March 2018}}

Preparation

Khanom tan is made using a similar technique to the steamed dessert khanom kluay, the key difference being that khanom tan requires the batter to be fermented to achieve a spongy texture.{{Cite web|title = Khanom tan - Lanna Food {{!}} Northern Thai Information Center, Chiang Mai University Library|url = http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=88|website = library.cmu.ac.th|access-date = 2016-01-11|archive-date = 2020-06-16|archive-url = https://web.archive.org/web/20200616201556/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=88|url-status = dead}} Khanom tan is made from coconut milk, rice flour, a raising agent and toddy palm fruit (palm sugar). Toddy palm fruit is rich in vitamins A and C, has a strong smell when crushed, and is juicy and soft, similar to lychee.{{cite web|url= https://medthai.com/%E0%B8%95%E0%B9%89%E0%B8%99%E0%B8%95%E0%B8%B2%E0%B8%A5/ |title= ประโยชน์ของลุกตาล |access-date = 2 March 2018}}

See also

References

{{Reflist}}

{{Thai cuisine}}

Category:Thai desserts and snacks